• 12 ounces lasagna noodles
• 2 tablespoons extra-virgin olive oil
• 16 ounces Nature’s Greens® Mustard Greens
• 1 clove garlic, minced
• 25 ounce jar tomato-basil sauce
• 2 cups ricotta cheese
• 1 lb low moisture whole milk mozzarella cheese, grated
• Fresh basil, optional, for garnish

1. Cook lasagna noodles according to package instructions. Drain and set aside until ready to use.
2. While noodles are cooking, heat olive oil in a large skillet on medium-high heat. Add mustard greens and a pinch of salt and cook, stirring frequently, until wilted and tender, about 5-7 minutes. Stir in garlic and cook one minute more.
3. While assembling the lasagna, preheat oven to 350 degrees F.
4. Spread 1/2 cup tomato sauce on the bottom of a 9 X 13-inch casserole dish. Top with a layer of noodles, 1/2 the ricotta, 1/2 the mustard greens, 3/4 cup tomato basil sauce, and 1/3rd of the mozzarella. Top with another layer of noodles, followed by the remaining ricotta, mustard greens, 3/4 cup tomato sauce and 1/3rd of the mozzarella. Finish with a final layer of noodles, the remaining tomato sauce and remaining mozzarella. 
5. Bake, uncovered, for 40 minutes until bubbly and cheese is melted and lightly golden. Let sit 10 minutes before serving, garnished with fresh basil, if desired.

Recipe courtesy of Rachael Hartley, RD, LD.